Chicken and Cashews

Pair this entre with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over mediumhigh heat. Add 12 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; saut 2
minutes. Stir in 1 cup water, 12 cup long-grain rice, and 14 teaspoon salt; bring to a boil. Cover, reduce
heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped
fresh cilantro.